I missed my opportunity to smoke some pork ribs in my smoker on Labor Day. I still wanted the ribs, but I did not want to go to a lot of trouble to smoke them. I decided to cook them in the oven for the first time. I researched a recipe for a spicy rub before cooking the ribs.
The recipe had three different types of pepper in it, and I should have known better than to use all three. The recipe called for garlic powder, onion powder, cumin, cayenne pepper, brown sugar, white pepper, black pepper, and chili powder. I love spicy foods, but this was a bit much even when I left the white pepper out of the recipe because I didn’t have any. I added smoked paprika because it enhances the flavor of the pork.
I used a special pan that I have that worked out perfectly. The recipe said to cook the ribs on a low temperature slowly. “Low and slow” is a phrase used when describing how to cook ribs.
I prepared my ribs by rinsing them off, and making a slit along the membrane in the back of the ribs. I did not remove the entire membrane because the meat would fall off of the bones. I like my ribs to have a bite to them instead of being so tender that they slip off of the bone.
I cooked the ribs at 275°F for three hours. They turned out to be nice and tender but still attached to the bone.
I stirfried some cabbage to go with the ribs. I enjoyed the taste, but if I use the same recipe again, I will omit the black pepper.